Chicken Braised in Red Wine

Step 1: Cut stems from fresh mushrooms, and set stems aside.

Step 2: Cut mushroom caps in half, and set aside.

Step 3: Combine mushroom stems, broth, and wine in a small non-aluminum saucepan, bring to a boil.

Step 4: Reduce heat and cook, uncovered 15 minutes or until reduced to 1 cup.

Step 5: Strain mixture, reserve cooking liquid, and set aside.

Step 6: Discard mushroom stems.

Step 7: Sprinkle chicken with salt and pepper, set aside.

Step 8: Coat a large frypan with cooking spray, place over medium high heat until hot.

Step 9: Add chicken, and cook until browned.

Step 10: Remove from frypan, set aside.

Step 11: Wipe drippings from pan with a paper towel.

Step 12: Coat skillet with cooking spray, and place over medium low heat until hot.

Step 13: Add onions and garlic, cook until onions are browned.

Step 14: Add mushroom caps, reserved cooking liquid, chicken, and remaining ingredients to frypan, bring to a boil.

Step 15: Cover, reduce heat and simmer 45 minutes or until chicken is tender.

Step 16: Remove chicken, ham, and veggies to a platter, and keep warm, discard herbs.

Step 17: Place cooking liquid over high heat, and cook 10 minutes or until reduced to 1/2 cup.

Step 18: Serve chicken, ham and veggies with sauce.